Crispy Tofu Beignets

A golden, crunchy shell protecting a silky tofu center. Aromas of ginger and garlic infuse the batter for a sharp bite, with the tofu still sizzling as it leaves the oil.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 547
• Protein: 18 g
• Carbs: 28 g
• Fat: 40 g

Ingredients

• 400 g firm tofu ( pressed and cubed )
• 100 g Corn starch ( for coating )
• 1 piece Egg ( beaten )
• 2 tbsp soy sauce ( for marinade )
• 1 tbsp rice wine ( Shaoxing type )
• 1 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 750 ml Peanut oil ( for frying )
• 2 piece Scallion or chives optional ( thinly sliced for garnish )
• 1 pinch Gray sea salt
• 2 tbsp Black rice vinegar ( for dipping )

Instructions

1. Press the tofu

   Wrap the tofu block in a clean cloth. Place a weight on it for 15 minutes to extract the water. The tofu should be firm and dry to the touch to absorb the marinade well.

2. Marinate and cut

   Cut the tofu into 2 cm cubes. In a bowl, mix the soy sauce, rice wine, minced garlic, and ginger. Soak the cubes in this mixture; they should become slightly amber.

3. Coat

   Dip each cube in the beaten egg, then roll them generously in cornstarch. The powder should form a white, dry crust all around the cube.

4. Fry

   Plunge the cubes into the peanut oil at 180°C. When the crust is golden and sounds hollow under the tongs, remove them. Drain on paper to keep the crunch.

5. Sauce and serving

   Pour the black rice vinegar into a small bowl. Serve the hot fritters, sprinkled with sliced scallions, with the vinegar for dipping to cut through the richness of the frying.

Chef's tips

• The secret to a beignet that doesn't collapse is pressing: the less moisture, the crisper the crust.
• Never overcrowd your frying oil, or the temperature will drop and the tofu will absorb oil instead of searing.

Storage

Eat immediately out of the oil. Fried tofu does not hold well; it loses its crunch within minutes.